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Terrine of Chicken and Ham

Finely chop half pound lean raw veal with half pound fresh fat pork and place in a mortar with two egg yolks, two tablespoons sherry, one teaspoon rum, half teaspoon salt, one saltspoon cayenne, saltspoon grated nutmeg and one saltspoon ground mixed allspice, thoroughly pound five minutes, then press through a sieve and keep on a plate. Tear off breast and legs from a two-pound tender chicken, then with a keen knife carefully bone the breast and legs. Season meat with half teaspoon salt, three saltspoon pepper and saltspoon grated nutmeg. Have three slices quarter-inch-thick cooked ham. Line the interior of an oval earthen cocotte terrine dish with thin slices larding pork. Arrange a layer of the preparation at bottom and sides of the terrine, quarter of an inch thick. Lay a slice of ham at bottom of the terrine, then spread a little force over ham, arrange a leg and breast of chicken on top, a little more force, another slice of ham, another layer of force, then the balance of the chicken; cover with a little more force, the last slice of ham, and finish to cover with the force. Place a bay leaf on top, cover with thin slices larding pork, pour over half gill sherry. Cover terrine, place in small braising pan, pour in hot water to half the height of the terrine in the pan, then set in oven one hour. Bring terrine to the oven door, remove cover, pour in two tablespoons brandy, re-cover, reset in oven and bake thirty minutes. Remove, place in a cool place, lay an oval-shaped board of same size as the terrine on top of the pate, place a pound weight on top and keep in such position until thoroughly cold. Lift up board, remove fat from top, pass a clean knife all around edges, so as to easily detach it. Turn it on a cold dish with a folded napkin, remove lard from top and all around. Cut into quarter-inch pieces four tablespoons jelly. Arrange jelly around the terrine. Place a thin slice truffle in centre of the terrine on top, arrange clean, dry leaves of lettuce around and serve.